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Tip

Rocket, mint & broad bean salad

Cook 100g double-podded broad beans
in boiling water for 2-3 mins until tender.
Drain, cool under running water, then
drain again. Tip onto a platter with
2 x 100g bags rocket. Pick leaves from
a small bunch mint and add these with a
handful Parmesan shavings. Drizzle with
a little olive oil, squeeze over some
lemon juice and toss to serve.

Tip

Roasted vine tomatoes

Snip 3 large bunches cherry tomatoes
on the vine into smaller bunches. Sit in
a shallow roasting tin, drizzle with olive
oil, scatter with seasoning and roast at
180C/160C fan/gas 4 for 10 mins.

Method

Sit the chops in a dish. Mix together the
garlic, parsley, fennel seeds, lemon zest
and juice, oil and bay, then rub all over
the chops. Leave the chops to marinate
for at least an hour, or up to a day.

Heat a barbecue, frying or griddle pan.
Season the chops, then cook for 5-8 mins
on each side until cooked through (if
cooking in batches, wrap the cooked
chops in foil while you finish the rest).
Add the lemon quarters for the last min
to char, then serve alongside the pork.

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Comments, questions and tips

Comments

This was the best positive reaction I have had with pork chops. The lemon/herb is an excellent complement to the chops. DEFINATELY do the griddled lemon wedges, squeezing in the pieces of pork cuts through any fattiness and makes every chunk tasty.

I have made his several times and each time to the recipe.
It is absolutely delicious.Normally I dont get to marinade it until an hour or so before but last time I marinaded it before I went to work in the morning and it smelt divine and tasted the best ever. Will make this again and again. Es fantastico!

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